不同冲泡条件下的槐米茶茶汤对ABTS阳离子自由基的清除作用

Scavenging Effect of Sophora japonica Tea Soup on ABTS Cationic Free Radical under Different Brewing Conditions

关键词:  槐米茶  抗氧化  冲泡条件  响应面分析  单因素

Key words:  Sophora japonica tea  antioxidant  brewing conditions  response surface analysis  single factor

摘要:

为探究槐米茶的最佳冲泡条件及槐米茶茶汤对ABTS阳离子自由基(ABTS⁺·)的清除作用，以市场上主要的两种槐米茶(广西槐米茶和山西槐米茶)为原料，结合单因素试验与响应面试验进行研究。结果表明：在1∶40 (g/mL)的茶水比例下90℃的纯净水冲泡1次、冲泡3 min得到的广西槐米茶茶汤效果最佳；在1∶40 (g/mL)的茶水比例下90℃的纯净水冲泡1次、冲泡5 min得到的山西槐米茶茶汤效果最佳。在最佳冲泡条件下进行3次平行试验验证，广西槐米茶茶汤与山西槐米茶茶汤的ABTS^＋·清除率分别为(45.61±1.62)%和(37.89±1.02)%,与响应面预测值相近，说明两种槐米茶茶汤模型拟合度较好。在此条件下冲泡的槐米茶茶汤对ABTS^＋·的清除作用最佳。本研究为槐米茶产业的发展提供了一定的理论参考。

Abstract:

In order to investigate the optimum brewing conditions of Sophora japonica tea and the scavenging effect of S.japonica tea soup on ABTS cationic free radicals (ABTS⁺·), two main kinds of S.japonica tea (Guangxi S.japonica tea and Shanxi S.japonica tea) in the market are used as raw materials, this study was conducted by combining single factor and response surface test. The results showed that the effect of Guangxi S.japonica tea soup was the best when the ratio of tea to water was 1∶40 (g/mL), and it was brewed with pure water at 90℃ for 1 times and 3 min.The effect of Shanxi S.japonica tea soup was the best when the ratio of tea to water was 1∶40 (g/mL), and it was brewed with pure water at 90℃ for 1 times and 5 min. Three parallel experiments were carried out under the optimal brewing conditions. The ABTS⁺· scavenging rates of Guangxi S.japonica tea soup and Shanxi S.japonica tea soup were (45.61±1.62)% and (37.89±1.02)%,respectively, which were similar to the predicted values of the response surface, indicating that the two kinds of S.japonica tea soup models had a good fitting degree. Under these conditions, the S.japonica tea soup has the best scavenging effect of ABTS⁺·. The study provides a theoretical reference for the development of S.japonica tea industry.